Loaf rising hack - put your loaves on the stovetop while the oven preheats. The warmth rises the dough faster and I find it's usually ready to go by the time the oven is heated! Can't wait to try this, I have a whole bag of whole wheat flour to play with. Thank you!!
I followed your recipe and got 2 loaves of bread. I just added 10more grams of honey because I like my bread a little sweeter. I used two 8 x 3 1/2" loaf pan. The bread is surprisingly soft and it tastes good as well. Thank you for the recipe. Waiting for more of your recipe.
I'm making now, it seems really dry and not sticky at all. I followed recipe. Started a 2nd loaf, it's turning out better , did use about 1.5 cups of water though. The 2nd loaf I made rose so high, I may have figured out bread making finally. Thxs for this recipe, since I've gone vegan it's good 👍 for us.
I made this for dinner tonight. It was SO good! I didn't end up adding the non dairy milk I just added more water and I used just normal sugar as the sweetener. Worked great!
Thank you for sharing! I tried this recipe and was pleased. I added extra almond milk, oil, and agave. Bread was super soft, moist, and delicious. I’d be making some more very soon❤
Ok I’m waiting for my second proofing. So far everything has been going great. I usually tend to tweak recipes or change them completely but today I really forced myself to follow your recipe precisely and I’m happy. However next time, I’ll wet my hand and the dough top instead of all the oil to see whether that will yield the same results. I’ll keep you updated when the bread is done.
Update: the bread is out the oven and has been cooling down for about an hour. I couldn’t wait and cut a couple slices even though it’s still warm. It’s a cloud inside! The crumb is unbelievable! I always thought soft whole wheat breads require a high level of humidity but this bread proved me wrong and I’m not buying supermarket breads ever again 😅 Next time I will replace the oil in the recipe with soy milk and instead use oil to handle the dough like you did because it was so much easier and cleaner than using flour! Thanks for the awesome recipe
Just made your recipe today. I did modify it a little bit, because I couldn't resist 🤪 1. Reduced the sweetener to 3/4tsp 2. Used 3 cups bread flour and 1 cup whole wheat flour. I gave this away as a gift, and I knew the receiver didn't have any dietary restrictions (perfect for experimenting 😄) AMAZING RESULTS! Thank u
I made bread last week and it came out very dense like hard dough bread but taste good. I made it today and I am sooo happy it came out much better as I kneaded it a bit more and I also added a few more tbsp of milk. It's soft and tasty....yummy I give me an A:)
For those wanting to adapt this recipe using one single-serve packet of yeast (7g) The following are the conversions: 168g H2O 32g milk 21g oil 28g honey/agave 7g (1 packet) yeast 336g flour 5-6g salt 👌🏼
Looks yummy👅! I wanted to make a loaf of wheat bread in the morning and was looking for a good recipe. Gonna try tomorrow 🥳. Thank you so much sharing your knowledge with me🙏😘
Video is fantastic ! Here's my questions, though.... Note: my white breads have come out perfect, but NOT the 100% Whole Wheat for hubby... 1) What brand of yeast do you use? I want to try your recipe as my 100% whole wheat have always been 2/3 the high in the pan. My Fleischmann's Instant Dry Yeast states: "Add directly to the dry ingredients (no need to rehydrate in water). use VERY WARM LIQUIDS (120 - 130 degrees F). In recipes calling for 2 rises, replace the first rise with a 10 minute rest after kneading, then shape dough and proceed as recipe directs." Do you use Fleischmann's? Sorry for any confusion, but I am SO tired of 2/3's loaf for hubby's bread that I want this to work. I have purchased White Wheat Flour to use also, but haven't tried that yet either. I do want to use 2% milk and honey, as I see that others have tried that and it has worked. So if using my Fleischmann's, I don't have to warm the liquids (if that's what you used)? 2) PULLMAN PAN..... can I double the recipe for a 13 x 4 3/4 x 4 3/4 PULLMANN pan (with or without the lid)? Thanks for a great video ! Laurie Ann
Followed the grams measurements since I have a kitchen scale. Except the yeast and salt. My scale didn't like the small weights. So far it has risen beautifully and will be in the oven soon. Thank you for this recipe. I needed a one loaf recipe and I needed a whole wheat bread. Will update once it is done!
I’ve been making sourdough bread for a while now and have been looking for a convenient recipe to eliminate the supermarket sandwich loaf to supplement (not replace) the sourdough. Seems I’ve found it. Thank you.
Finally found a 100% wholemeal bread recipe on youtube! I'm going to make for my family :) Also, I would like to ask, can I bake the bread in a 450g toast box with lid? Thank you.
Hello, I recently found your channel and I love everything you do. You are genius and I love the style of your videos too. You will soon have millions of subscribers. 🖤 I am going to bake this bread now. Bye bye for now!
@@YdaJunsPlantbasedKitchen I messed the recipe up and it still turned out great. I was in a rush and didn't let the dough rise enough, but flavour and consistency of the bread is amazing! I will try all your recipes and next time I will follow the recipe more thoroughly. My mom loved the bread so much, even though it was flat the first time. 🤫 And she is quite picky, when it comes to bread! I am not vegan, I am vegetarian and I eat vegan food 80% of time. It's so nice to have a channel like yours! Thank you for all your hard work on the videos! I will recommend to everyone I know! 💐😊
I want to try this recipe. Thank you for sharing this video. It is explained clearly and is easy to folllow. In the ingredients list you have used grams for liquids. Can I convert 1 g = 1 ml? After kneading the dough and putting it in the bowl to rise for 1-2 hours, couldn't the dough be just shaped into a ball and put straight into the oven? I am wondering if it would produce a nice round loaf that way without it all taking another 2-3 hours. Has anyone tried it? I try NOT to use cling film as much as possible to reduce the amount of plastic we use. When the dough is rising in the bowl I will use a plate to cover the bowl. When the dough needs to rise in the loaf tin I will put the tin in a cake storer. The whole tin fits in it and it is tall and wide enough so that the dough can rise inside it without anything touching it.
Thank you for your recipe! I've only made whole wheat bread once and it didn't come out well! I would like to try it again with your recipe. Can I substitute the milk with water?
Thanks for the recipe! Do you think adding a bit of tanzhong to the recipe would be okay to make it fluffier? Or would it need to be an entirely different recipe for it to work?
I haven’t tried using Tanzhong with this recipe yet but I’m sure it’ll work though I don’t have the measurements for that. Or you could also try using half all purpose flour and half whole wheat flour as opposed to 100% whole wheat. Thanks for stopping by!
Great vid and mine was going really well until I realised the recipe quantities ended up being too big for my tin… and I decided to go ahead with the bake without reducing the dough. D’oh!!🤦🏻♂️😂 Also, it’s a warmer day where I am and it was proofing and rising at the speed of light. I could see it growing before my eyes. I’m going to give it another try with slightly smaller quantities and I bet it’ll be perfect. Thanks.
Hi ... 1. If I use active dry yeast, do i let it bubble up in Luke warm water first and then add rest of liquids with some white sugar ? 2. Can I use normal dairy milk ?
Do you have a suggestion if I prefer not to use liquid sweetener? I'm attempting to take all sweetners out of my diet for a period of time and replace with the smallest amount of fruit necessary.
If i use half quantity of the ingredients would it be fine as my loaf tin is small Or Would it be better that I make it in 2 batches ? It's my first time making bread so would love your help 🙌
Please, Currently, the bread is in the fermentation stage .. I put it in a bread pan with a lid. Should I bake it at the same temperature of 177c degrees, or do I increase it a little for the lid ?
I didn't have whole wheat flour, so I used 3.5 cups of plain white flour, and added half a cup of psyllium husk and 3 Tbspn chia seeds. Was stiffer dough than in the video but it worked and is delicious 😋
Tam Nguyen hi Tam! No need to warm the water and milk if you are using instant dry yeast. Warm liquids are only used when using active dry yeast as it needs to be activated first. Please let me know how it goes! 🙂
I finally made the bread today. It’s so soft, moist and delicious. It’s the best recipe for whole wheat bread I’ve tried so far. Totally love it cause it’s a lot healthier compared to other recipes with no butter. And it’s vegan as well. Thank you for this recipe. Please make more videos using healthy ingredients. 😊💕
You’re welcome! Thank you for watching! When using a machine, if autolyse method is used, might only take 2-3 minutes, just until the dough is soft and supple.
Hi, If I want to use 2 cups whole wheat flour n 2 cups bread flour, how much will that be in grams for whole wheat flour n bread flour? Also if need to add less water, have many grams? Thank you 🌷
This genuine comment i am looking for as these type of videos are feels good but used only for promotional purpose . In this they used 50 % of water to flour wt. acc. to baker's formula and also no wheat gluten added to hold the bread structure. Notice the dough transition from dry to a smooth one from where the extra water content came into the dough. For making a basic White Bread you need high gluten flour or add wheat gluten to normal flour with 60 % of water . I totally disagree all who made the Bread using this measures. Also no one replied from channel side to you . Strange!!!
Thank you for your recipe, my mother love bread so much but due to diabetes she can't eat white normal bread. As wholemeal bread is the best choice as it low in glasemic index
I want to make your recipe using tangzhong method and want to use unsweetened almond milk instead of water. Do I need to adjust the measurement of the liquid?
You could also make your own syrup by adding equal parts of sugar and water and heating it up until the sugar dissolves. It’s very easy and quick. That’s what I did using demerara sugar 😆
I am afraid the whole wheat flour has antinutrientes that could be neutralized with fermentation, idk if that really makes sense. Would it be ok to leave it proofing in the fridge overnight for the first proof?
Recipe was lovely and easy to follow . However the bread came out to be dense and heavy .Hope to try next time with store bought wheat flour than home ground flour
Hi, thanks so much for sharing this great video and recipe. Please help me understand what I did wrong as my bread didn't rise in the pan and was very dense.
Yes, active dry yeast needs to be proofed/activated first by dissolving in warm water (100 to 110F) and sugar. It should be foamy after about 10 minutes. Hope this helps!
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Loaf rising hack - put your loaves on the stovetop while the oven preheats. The warmth rises the dough faster and I find it's usually ready to go by the time the oven is heated! Can't wait to try this, I have a whole bag of whole wheat flour to play with. Thank you!!
than you, works 😌
Thank you did it!!!wow it worked❤
Good tip but my oven takes only 5min to preheat to 400
Can you please elaborate
Great recipe. We have recently switched all our baking to whole wheat flour. Our bodies are already thanking us!
I followed your recipe and got 2 loaves of bread. I just added 10more grams of honey because I like my bread a little sweeter. I used two 8 x 3 1/2" loaf pan. The bread is surprisingly soft and it tastes good as well. Thank you for the recipe. Waiting for more of your recipe.
Myla's Kitchen you’re welcome! I’m glad you’ve tried them! 😊
I'm making now, it seems really dry and not sticky at all. I followed recipe. Started a 2nd loaf, it's turning out better , did use about 1.5 cups of water though. The 2nd loaf I made rose so high, I may have figured out bread making finally. Thxs for this recipe, since I've gone vegan it's good 👍 for us.
@Willow Pureworth I just added 1/2 cup of cold water
I made this for dinner tonight. It was SO good! I didn't end up adding the non dairy milk I just added more water and I used just normal sugar as the sweetener. Worked great!
Glad you liked it, Lydia! Thanks
Hi Please help. Did you follow exactly the same procedure as my second process after shaping never rises. any tips ??
@@charithamysore6790maybe it’s really cold in your house? Or your yeast was dead/expired.
I have yet to make a loaf like this, yet this skill has been a staple for many, many generations. I hope you master it!
Thank you for sharing! I tried this recipe and was pleased. I added extra almond milk, oil, and agave. Bread was super soft, moist, and delicious. I’d be making some more very soon❤
Ok I’m waiting for my second proofing. So far everything has been going great. I usually tend to tweak recipes or change them completely but today I really forced myself to follow your recipe precisely and I’m happy. However next time, I’ll wet my hand and the dough top instead of all the oil to see whether that will yield the same results. I’ll keep you updated when the bread is done.
Update: the bread is out the oven and has been cooling down for about an hour. I couldn’t wait and cut a couple slices even though it’s still warm. It’s a cloud inside! The crumb is unbelievable!
I always thought soft whole wheat breads require a high level of humidity but this bread proved me wrong and I’m not buying supermarket breads ever again 😅
Next time I will replace the oil in the recipe with soy milk and instead use oil to handle the dough like you did because it was so much easier and cleaner than using flour! Thanks for the awesome recipe
I am so pleased that it was a success! Thank you for sharing and I appreciate your review!
Fantastic!!!! Whole grains will be our way out in the coming food shortage!
Just made your recipe today. I did modify it a little bit, because I couldn't resist 🤪
1. Reduced the sweetener to 3/4tsp
2. Used 3 cups bread flour and 1 cup whole wheat flour. I gave this away as a gift, and I knew the receiver didn't have any dietary restrictions (perfect for experimenting 😄)
AMAZING RESULTS! Thank u
That’s wonderful! Thanks so much! I greatly appreciate your feedback! 🤗
Looks wonderful!
Lovely... Satisfaction guaranteed even from watching it...
Thanks a lot 😊
I made bread last week and it came out very dense like hard dough bread but taste good. I made it today and I am sooo happy it came out much better as I kneaded it a bit more and I also added a few more tbsp of milk. It's soft and tasty....yummy I give me an A:)
Sounds great!
For those wanting to adapt this recipe using one single-serve packet of yeast (7g) The following are the conversions:
168g H2O
32g milk
21g oil
28g honey/agave
7g (1 packet) yeast
336g flour
5-6g salt
👌🏼
you're doin the lord's work my man
A loaf is about to go into the oven, baking it for my mom….Thank you for the recipe…..😊
Looks yummy👅! I wanted to make a loaf of wheat bread in the morning and was looking for a good recipe. Gonna try tomorrow 🥳. Thank you so much sharing your knowledge with me🙏😘
I liked the video. It seemed so easy to make and so delicious. Thanks for sharing!
You’re welcome! Hope you’ll give it a try and thanks for watching!
Superb recipe and your bread looks soooo good! Thanks for sharing.
Sha S you’re welcome and thank you!
Video is fantastic ! Here's my questions, though.... Note: my white breads have come out perfect, but NOT the 100% Whole Wheat for hubby...
1) What brand of yeast do you use? I want to try your recipe as my 100% whole wheat have always been 2/3 the high in the pan. My Fleischmann's Instant Dry Yeast states: "Add directly to the dry ingredients (no need to rehydrate in water). use VERY WARM LIQUIDS (120 - 130 degrees F). In recipes calling for 2 rises, replace the first rise with a 10 minute rest after kneading, then shape dough and proceed as recipe directs."
Do you use Fleischmann's? Sorry for any confusion, but I am SO tired of 2/3's loaf for hubby's bread that I want this to work. I have purchased White Wheat Flour to use also, but haven't tried that yet either.
I do want to use 2% milk and honey, as I see that others have tried that and it has worked.
So if using my Fleischmann's, I don't have to warm the liquids (if that's what you used)?
2) PULLMAN PAN..... can I double the recipe for a 13 x 4 3/4 x 4 3/4 PULLMANN pan (with or without the lid)?
Thanks for a great video ! Laurie Ann
Followed the grams measurements since I have a kitchen scale. Except the yeast and salt. My scale didn't like the small weights. So far it has risen beautifully and will be in the oven soon. Thank you for this recipe. I needed a one loaf recipe and I needed a whole wheat bread. Will update once it is done!
You’re welcome! Hope it turned out great, Princess Kaji!🙏🏼
@@YdaJunsPlantbasedKitchen it did! It was delicious. I am wondering though, how do you store it? I'm still trying to master that part.
@@PrincessKaji Put loaf in a paper bag, then store it in a large ziplock...
Love this! I baked it today and sooo goood!
Glad you loved it! Thank you for sharing!
I’m so pleased to found your recipe, looking fo wheat flour bread, I am on my way to make it ❤
Just made two loaves - thank you for the recipe!
Wonderful! You’re welcome, Rachel!
Mines came out great! Thank you for sharing🌻
You’re welcome 😊
thanks to you I finally know how to make my own loaf bread, thank you!!!
I’ve been making sourdough bread for a while now and have been looking for a convenient recipe to eliminate the supermarket sandwich loaf to supplement (not replace) the sourdough. Seems I’ve found it. Thank you.
hi xcusseme how you use sourdough with this recipe can you please tellme how mouch i have to use
Hi Thanks for sharing your recipe yummy wheat bread 🍞😊😊👍
Wow! That’s amazing! May I ask the protein content of your WW flour? I wonder whether mine is too low for a good quality bread (it’s 11 g per 100 g)
Finally found a 100% wholemeal bread recipe on youtube! I'm going to make for my family :)
Also, I would like to ask, can I bake the bread in a 450g toast box with lid? Thank you.
Try the recipe from peaches and cream, it's THE BEST
Hello, I recently found your channel and I love everything you do. You are genius and I love the style of your videos too. You will soon have millions of subscribers. 🖤 I am going to bake this bread now. Bye bye for now!
Aww, thank you so much! 🤗
@@YdaJunsPlantbasedKitchen I messed the recipe up and it still turned out great. I was in a rush and didn't let the dough rise enough, but flavour and consistency of the bread is amazing! I will try all your recipes and next time I will follow the recipe more thoroughly. My mom loved the bread so much, even though it was flat the first time. 🤫 And she is quite picky, when it comes to bread!
I am not vegan, I am vegetarian and I eat vegan food 80% of time. It's so nice to have a channel like yours!
Thank you for all your hard work on the videos! I will recommend to everyone I know! 💐😊
@@broccolitakiween8058 thank you so much for your feedback! So happy you both liked it! 🥰
I want to try this recipe. Thank you for sharing this video. It is explained clearly and is easy to folllow.
In the ingredients list you have used grams for liquids. Can I convert 1 g = 1 ml?
After kneading the dough and putting it in the bowl to rise for 1-2 hours, couldn't the dough be just shaped into a ball and put straight into the oven? I am wondering if it would produce a nice round loaf that way without it all taking another 2-3 hours. Has anyone tried it?
I try NOT to use cling film as much as possible to reduce the amount of plastic we use.
When the dough is rising in the bowl I will use a plate to cover the bowl.
When the dough needs to rise in the loaf tin I will put the tin in a cake storer. The whole tin fits in it and it is tall and wide enough so that the dough can rise inside it without anything touching it.
Does the water have to be warm and do you let the yeast "activate" before adding flour ??
Thank you for your recipe! I've only made whole wheat bread once and it didn't come out well! I would like to try it again with your recipe. Can I substitute the milk with water?
You're welcome Elsa! Yes, you may use water instead. Hope it'll turn out great!
Flawless wholesome goodness 👌🙏
very good recipes,thank you.
Aww thanks so much, Jimmy!
Thanks for the recipe!
Do you think adding a bit of tanzhong to the recipe would be okay to make it fluffier?
Or would it need to be an entirely different recipe for it to work?
I haven’t tried using Tanzhong with this recipe yet but I’m sure it’ll work though I don’t have the measurements for that. Or you could also try using half all purpose flour and half whole wheat flour as opposed to 100% whole wheat. Thanks for stopping by!
@@YdaJunsPlantbasedKitchen Thank you so much for your reply! :)
You’re welcome! Keep in touch! 🤗
Great vid and mine was going really well until I realised the recipe quantities ended up being too big for my tin… and I decided to go ahead with the bake without reducing the dough. D’oh!!🤦🏻♂️😂
Also, it’s a warmer day where I am and it was proofing and rising at the speed of light. I could see it growing before my eyes.
I’m going to give it another try with slightly smaller quantities and I bet it’ll be perfect.
Thanks.
oh no! I hope you'll give it another try! Thanks!
@@YdaJunsPlantbasedKitchen it turned out really well. Just bigger above the baking tin than I expected.
Masterfully demonstrated. Thanks 🐜👍🏾👍🏾👍🏾
It looks good
Any Natural substitute for yeast...🤔... since I am allergic to Yeast
Looks 😋 Will try it out soon! Thank you for the video👍
My pleasure 😊
Can I use date syrup. Pls reply
Idk if it is my flour but mine doesn’t form gluten at all tried multiple hydrations any ideas ?
Hello, thankyou for sharing your recepie I have tried this recepie but bread turns out dense from inside ? Where I did wrong ?
just made it delish 😋 😍
Hi simple recipe! Can you share wheat flour brand name?
Hi ...
1. If I use active dry yeast, do i let it bubble up in Luke warm water first and then add rest of liquids with some white sugar ?
2. Can I use normal dairy milk ?
Hi Rashna, Yes to both. Add a bit of sugar together with your active dry yeast to activate it. Please keep me posted! 🙂
Do you have a suggestion if I prefer not to use liquid sweetener? I'm attempting to take all sweetners out of my diet for a period of time and replace with the smallest amount of fruit necessary.
❤❤❤so much beautiful 😍😍 tempting 😋😋 mouth melting super duper amazing 😍😍
Thanks!
Outstanding
Thank you for sharing .
You’re welcome and thanks for watching!
If i use half quantity of the ingredients would it be fine as my loaf tin is small
Or
Would it be better that I make it in 2 batches ?
It's my first time making bread so would love your help 🙌
Which wholewheat flour do you recommend - I think the one I have is too course and tears a lot, plus I think it is a hard wheat...
Thanks for sharing this.
My pleasure!
Look yummy
Please, Currently, the bread is in the fermentation stage ..
I put it in a bread pan with a lid.
Should I bake it at the same temperature of 177c degrees, or do I increase it a little for the lid ?
Hi! :) Can I mix normal bread flour and whole wheat flour for this? If yes, how should the proportion be?
Hi! It’s up to you! You can use more whole wheat flour or even half and half. Please keep us posted! 🙂
@@YdaJunsPlantbasedKitchen Thank you! Will try it soon 😄
@@nominomino1400 I'd recommend using 2 cups white flour and 2 cups whole wheat. You'll get a fluffier loaf, but a little less whole grain.
I didn't have whole wheat flour, so I used 3.5 cups of plain white flour, and added half a cup of psyllium husk and 3 Tbspn chia seeds. Was stiffer dough than in the video but it worked and is delicious 😋
Can I use multigrain flour
Hi, should I warm up the milk and water before putting the yeast in? I’m a beginner and really wanna try to make this healthy bread. Thank you. 😊
Tam Nguyen hi Tam! No need to warm the water and milk if you are using instant dry yeast. Warm liquids are only used when using active dry yeast as it needs to be activated first. Please let me know how it goes! 🙂
YdaJun's Plant-based Kitchen thank you. I’m planning to make it tomorrow. Gonna update the result 😊
Please do and good luck! 🤗
I finally made the bread today. It’s so soft, moist and delicious. It’s the best recipe for whole wheat bread I’ve tried so far. Totally love it cause it’s a lot healthier compared to other recipes with no butter. And it’s vegan as well. Thank you for this recipe. Please make more videos using healthy ingredients. 😊💕
You’re welcome, Tam! Thank you so much for your feedback and update! 🤗
Hi there is oil necessary in this recipe or can it be omitted altogether cause I don't use oil in my foods.
How long should I knead with machine? Btw thank you for sharing
You’re welcome! Thank you for watching! When using a machine, if autolyse method is used, might only take 2-3 minutes, just until the dough is soft and supple.
Ayeee ! I did it ! Times 2✌🏼😀😀 Thank you for the recipe ! 💚💚💚
You’re welcome, Laura! 🤗
Does this make one or two loaves
Hi,
If I want to use 2 cups whole wheat flour n 2 cups bread flour, how much will that be in grams for whole wheat flour n bread flour? Also if need to add less water, have many grams?
Thank you 🌷
We have tried this recipe twice, and both times the bread did not turn out soft at all. Tips?
If I have the mixer machine, how long does it take to knead the dough?
May i know what temperature for the milk? Room temp or warm?
Thank you !!💛💛💛
Hi, can i use oat flour to substitute the whole wheat flour ?
What’s the temperature of the oven to bake this?
Hey.. the bread looks amazing. What would be the ideal temperature just in case I want to make sure it has cooked all the way through ?
This genuine comment i am looking for as these type of videos are feels good but used only for promotional purpose .
In this they used 50 % of water to flour wt. acc. to baker's formula and also no wheat gluten added to hold the bread structure.
Notice the dough transition from dry to a smooth one from where the extra water content came into the dough.
For making a basic White Bread you need high gluten flour or add wheat gluten to normal flour with 60 % of water .
I totally disagree all who made the Bread using this measures.
Also no one replied from channel side to you . Strange!!!
Is it possible if I don't use any sweetener?
Thank you for your recipe, my mother love bread so much but due to diabetes she can't eat white normal bread. As wholemeal bread is the best choice as it low in glasemic index
50% hydration seems too low for wholewheat - will have to try it to see if it really works or not!
could i omit the sweetener ?
Yes you could. You may also use sugar if desired.
I want to make your recipe using tangzhong method and want to use unsweetened almond milk instead of water. Do I need to adjust the measurement of the liquid?
I also want to add 1/4 cup chia seeds. I love to make my loaf with extra fiber. 😁
I love this recipe. It's so simple and easy to follow. Thank you ❤️
Does this bread get crumbly on cutting??
Can I substitute the liquid sweetener with coconut or raw sugar? Thanks :) loved the video
Yes, you can use 2 Tbsp of raw sugar instead or add more if you please. Thanks for watching! 🤗
You could also make your own syrup by adding equal parts of sugar and water and heating it up until the sugar dissolves. It’s very easy and quick. That’s what I did using demerara sugar 😆
Hello what size tin u use for this recipe please
Hi, I used 8.5”x4.5” pan in the video but the recipe can fit into a 9”x5” as well.
@@YdaJunsPlantbasedKitchen thanks for reply
Can I add chia seeds, ground flax seeds, vital wheat gluten, or oats?
Yes you may add seeds and oats except the vital wheat gluten
You should add vital wheat gluten
14% of total weight of flour
From personal experience
Thank you for this recipe. I made a good one.😍
Great to hear, Takako! 🙂
I am afraid the whole wheat flour has antinutrientes that could be neutralized with fermentation, idk if that really makes sense. Would it be ok to leave it proofing in the fridge overnight for the first proof?
I too wld want to know if can keep for 12 hrs in fridge for fermentation ,so kneading will also be not required
I allergy to yeast. What can i replace with?
Is it homemade atta or branded wheat flour ?
Do you have any gluten free flour options? Like coconut flour or something.
I’m working on it! 🤞
@@YdaJunsPlantbasedKitchen oh yay! I can’t wait for it!
Can I use a stand mixer for the kneading process?
Yup!
Can I reduce the I ingredients to half
Is there somewhere to print out the recipe with instructions?
Can I ask the recipe.tnx
My dough never raises in the second process. My yeast raises well but in the second process when the shaping has to be done, it falls down.
Hi, the dough is over proofed. Try to lessen the rising time and keep us posted!
Can I use baking soda instead of yeast?
Unfortunately not.
Recipe was lovely and easy to follow . However the bread came out to be dense and heavy .Hope to try next time with store bought wheat flour than home ground flour
So sorry to hear that, hope you’ll try it again!
How many calories per slice?
Ganda ng color, may eggwash before baking?
Wala po, straight bake na po then after butter pero optional lang
Hi, can I use whole wheat flour? how many cups water for whole wheat flour?
Hi, not sure what you mean as this recipe calls for whole wheat flour.
@@YdaJunsPlantbasedKitchen My whole wheat flour is different from ur flour, mine is kind of a dark brown
It depends on the brand I guess. As long as it’s whole wheat flour, please use the same measurements and keep me posted! 🙂
Can I use active yeast instead?
Certainly! However it needs to be activated in warm water first.
@@YdaJunsPlantbasedKitchen thank you! I will try this great recipe!
Oh my...I'm gonna try😘
Please do!
THE RECIPE IS GUD BUT PLEASE INFORM US MAM THE DIMENSION OF THE LOAF TIN L×B×H OF THE LOAF TIN
Hi Swadhin Dey, we used a standard 8.5x4.5 inch loaf pan. A 9x5 inch loaf pan works as well (please see 2:03) Hope this helps! 🙂
Hi, thanks so much for sharing this great video and recipe. Please help me understand what I did wrong as my bread didn't rise in the pan and was very dense.
Hi Saima, so sorry to hear that. Did you use instant or active dry yeast?
@@YdaJunsPlantbasedKitchen Thanks for response..I used active dry yeast, does that make a difference?
Yes, active dry yeast needs to be proofed/activated first by dissolving in warm water (100 to 110F) and sugar. It should be foamy after about 10 minutes. Hope this helps!
@@YdaJunsPlantbasedKitchen thanks so much.
Thanks.